Description
This delicious Sour Cream Key Lime Pie features a tangy and creamy filling made with fresh key lime juice and zest, balanced by the smooth richness of sour cream and sweetened condensed milk. Set in a crisp graham cracker crust, this classic dessert is baked to perfection and chilled to achieve a refreshing, velvety texture. Perfect for summer gatherings or any time you crave a zesty, creamy treat.
Ingredients
Scale
Filling
- 1 (14-oz) can sweetened condensed milk
- 1 Tbsp fresh key lime zest
- ½ cup key lime juice
- 3 egg yolks
- ¼ cup sour cream
Crust
- 1 (9-inch) graham cracker crust (store-bought is fine)
Instructions
- Preheat the oven. Set your oven temperature to 350ºF (175ºC) to prepare for baking the pie.
- Prepare the filling. In a mixing bowl, whisk together the sweetened condensed milk, fresh key lime zest, key lime juice, egg yolks, and sour cream until fully combined and smooth.
- Assemble the pie. Pour the lime filling mixture into the prepared graham cracker crust, spreading it evenly.
- Bake the pie. Place the pie in the preheated oven and bake for 20 to 25 minutes. The filling should be set but still slightly jiggly in the center.
- Cool and chill. Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to allow the pie to firm up completely before serving.
- Serve with toppings. Just before serving, top the pie with freshly whipped cream or cool whip for added creaminess and decoration.
Notes
- Use fresh key limes if possible for the best authentic flavor; bottled lime juice can be used as a substitute but may alter the taste.
- Ensure not to overbake the pie to avoid cracking or a dry filling; it should still have a slight jiggle when done.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Garnish with lime slices or zest for an attractive presentation.
